Sage Mashed Potatoes

Sure we know sage goes on the turkey and especially in the dressing. But why not in the mashed potatoes? The double sage infusion gives them an herbal kick that will make Turkey Day even more decadent.

Sage Mashed Potatoes
Serves 10-12.

3 pounds red-skinned potatoes
6 sprigs fresh sage
2 cups half and half
12 tablespoons unsalted butter
8 cloves garlic, mined
Additional sage leaves

Cut the unpeeled potatoes into large chunks. Remove the leaves from the six sage sprigs. Cook the potatoes and sage stems in a large pot of boiling salted water until the potatoes are just tender, about 20 minutes.

Meanwhile, mince the fresh sage leaves.

Drain the potatoes, return them to the pot, mash them coarsely and set aside.

Add the boiled sage stems and minced sage leaves to a medium saucepan along with the half and half, butter and garlic. Heat over medium heat just until it begins to boil. Immediately remove from the heat and let steep for 30 minutes.

Strain the steeped mixture, and pour it into the mashed potatoes. Season with salt and pepper and stir until smooth.

Before serving, garnish the mashed potatoes with additional chopped sage for even more herbal flavor.